This Greek cucumber salad is a harmonious blend of refreshing flavors and textures. Picture a refreshing salad bursting with luscious cherry tomatoes, juicy cucumbers, briny olives, and freshly chopped dill and mint for a delightful medley of Mediterranean flavors. With each bite, you'll be transported to the sunny shores of Greece, indulging in a delightful combination of ingredients that awaken your taste buds.
English Cucumber - be sure to use fresh cucumbers that are nice and crisp! I like to use English cucumbers because you don't have to worry about removing the seeds. I love a simple salad and this is the perfect ingredients to keeping things easy!
Avocado - no this isn't your authentic Greek salad ingredient, but it adds so much texture to the salad! Simply omit if you're not a fan!
Cherry or Grape Tomatoes
Red Onion - slice your onions are finely as possible!
Olives - I used a mix of green and black olives. Green olives are a bit saltier than black olives, while the black olives are a bit more oilier and smoother in flavor. Mixing the two gives this classic Green salad a nice balance of flavor. You can also use kalamata olives - whatever kind you use, make sure that you get pitted olives!
Fresh herbs - you'll want to use fresh basil, fresh dill, and fresh oregano - fresh is the way to go for this recipe. It's what brings that bright Mediterranean flavor and adds a burst of freshness!
Feta Cheese - tangy feta cheese is essential for this chopped salad. Sprinkle small pieces of feta on top for flavor in every bite!
1. Prepare the fresh veggies - cut the cucumbers into bite-sized chunks, cut the tomatoes in half, chop up the all of the fresh herbs, and slice the red onions finely.
2. Make the Greek dressing. Whisk together the ingredients for the lemon juice, olive oil, red wine vinegar, and honey in a small bowl. Then add minced garlic, salt, black pepper, and herbs.
3. Assemble. Add all of the veggies to a large bowl and drizzle the dressing on top. Then add the feta cheese and avocados on top along with fresh dill and basil for garnish.
To prevent Greek cucumber salad from getting soggy, here are a few tips:
1. Remove excess moisture from the cucumbers: After slicing or chopping the cucumbers, sprinkle them with a pinch of salt and let them sit for a few minutes. This will draw out excess moisture. Squeeze the cucumbers gently to remove any remaining liquid before adding them to the salad. Removing excess moisture helps maintain the crisp texture of the cucumbers and prevents them from releasing water into the salad.
2. Drain the tomatoes: If you're using cherry tomatoes or any other type of juicy tomatoes, it's a good idea to remove the seeds and excess liquid before adding them to the salad. Simply cut the tomatoes in half and gently squeeze out the seeds and juice. This will help prevent excessive moisture from making the salad soggy.
3. Add the dressing just before serving: While the cucumber and tomato slices can marinate in the dressing for some time to enhance the flavors, it's best to add the dressing just before serving. This prevents the salad from becoming too watery as the vegetables release moisture when in contact with the dressing.
4. Serve immediately or refrigerate: Greek cucumber salad is best enjoyed fresh or served shortly after being dressed. If you plan to make the salad in advance, it's recommended to keep the dressing separate and toss it with the salad just before serving. If you need to store leftovers, refrigerate them in an airtight container for up to a day. However, note that the salad may become slightly more watery with time due to the moisture released by the vegetables.
This easy cucumber salad is delicious eaten as a main dish but also serves as an incredible side salad for a multitude of dishes. Serve this delicious salad with Bavette steak, smoked chicken breasts, or chicken thighs. This recipe also pairs exceptionally well with seafood, like crab cakes and seared shrimp!
Storing leftovers: The best way to store your Greek cucumber tomato salad is in an airtight container in the refrigerator for about 1-2 days tops. After that, the salad will begin to become soggy.
Making ahead: Chop up the cucumbers, onion, and olives and store in a container separate from the salad dressing and the feta. When you're ready to serve, slice the tomatoes in half and add to the rest of the veggies. Then add the dressing and feta on top. I recommend making this up to a day in advance for the best results.
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